Oreo Pie Crust
This vegan Oreo crust is a delicious foundation for your favorite vegan pies and cheesecakes. It's easy to make this crust, and it's ready in minutes!
Servings 1 pie crust
Calories 140kcal
Equipment
Instructions
- This recipe works best for a 9" springform pan or a 9x9 square pan. If you're using an 8 or 9-inch pie pan, you will have some leftover cookie crumbles that can be sprinkled over the top of the finished pie.
- Food processor method: Place the cookies in a food processor and pulse until the consistency of sand. Chop of vegan butter and add it to the food processor, and pulse until combined.
- Manual method: If you don't have a food processor, add cookies to a large ziplock bag and use a rolling pin to crush the cookies. Roll over the bag several times until the consistency is like sand. Transfer the cookie crumbs to a bowl. Then melt the butter and add it to the bowl and stir until it's distributed throughout the crumbs.
- Press crumbs into the bottom and up the sides of the pan. You can use your hands, the bottom of a glass, or even a measuring cup to press the cookie crumbs. Take your time pressing the crumbs up the side and around the edges of the top of the pie.
- For baked recipes, follow the instruction of your pie or cheesecake. You don't have to pre-bake this crust unless this is what your recipe calls for.
- For no-bake desserts, I recommend placing the crust in the fridge for 10 to 15 minutes before filling it.
Notes
The estimated nutrition is based on the pie crust divided into 12 slices.
Nutrition
Serving: 12slices | Calories: 140kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 141mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 178IU | Calcium: 5mg | Iron: 2mg